Pasta vegetable chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Small Pasta Shape |
| 3 | cups | Low-Fat Milk |
| 10 | ounces | Box Frozen Mixed Vegetables, |
| Thawed and drained or | ||
| 1½ | cup | Chopped Fresh Vegetables |
| ½ | teaspoon | Dried Thyme |
| ½ | teaspoon | Paprika |
| 1½ | tablespoon | Cornstarch |
| 6 | ounces | Can Clams, drained |
| Salt | ||
| Ground Pepper | ||
Directions
Put pasta in a large pot of boiling water. Drain and rinse under cold water when done. Combine 2½ cups milk, vegetables, thyme, paprika, and pasta in a 2 quart saucepan. Cook over medium heat until bubbles form around edge of milk. In another bowl, stir remaining ½ cup milk and cornstarch together to dissolve cornstarch. Stir this mixture into soup and heat to simmering. Add clams and simmer for about 3 minutes. Salt and pepper to taste.
Source: Medford Mail Tribune, 30 November 1993 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120